Thai Chicken Noodle Soup

 

Thai Chicken Noodle Soup

 

Thai Chicken Noodle Soup is a fragrant, comforting dish that balances highly spiced, bitter, sweet, and savory flavors. Its wealthy broth is infused with fragrant herbs like lemongrass and ginger, combined with soft chicken, clean vegetables, and soft noodles. Perfect for lunch, dinner, or even a mild meal at some point of cooler evenings.

Ingredients (Serves 2–3)

Broth & Flavor Base:

four cups fowl broth

1 cup coconut milk (optionally available, for creaminess)

1-inch piece sparkling ginger, thinly sliced

2 cloves garlic, minced

1 stalk lemongrass, bruised and chopped

2 kaffir lime leaves (optionally available)

1 small red chili, sliced (regulate to heat desire)

1 tbsp fish sauce (or soy sauce for a vegetarian model)

1 tsp brown sugar or palm sugar

Juice of 1 lime

Soup Ingredients:

1 chook breast or thigh, thinly sliced

2–3 oz.Rice noodles (or egg noodles)

1 cup mushrooms (shiitake, oyster, or button), sliced

1 cup bok choy or spinach

½ pink bell pepper, thinly sliced

Fresh cilantro, green onions, or Thai basil for garnish

 Optional Extras:

Bean sprouts, lime wedges, or chopped peanuts for topping

Thai chili paste or sriracha for additonal spice

Instructions

Step 1: Prepare the Broth

 Heat a tablespoon of oil in a medium pot over medium warmness.

Sauté the garlic, ginger, and lemongrass for 1–2 mins till fragrant.

Add bird broth, coconut milk, kaffir lime leaves, sliced chili, fish sauce, and sugar.

Bring the mixture to a gentle simmer. Let it cook for 8–10 mins to infuse the flavors.

Step 2: Cook the Chicken

Thinly slice the fowl breast or thigh for brief cooking.

Add the fowl slices to the simmering broth.

Cook for 5–7 mins or till the fowl is completely cooked via.

Step 3: Add Vegetables & Noodles

Add sliced mushrooms, red bell pepper, and bok choy or spinach.

Simmer for two–three minutes until vegetables are gentle however nonetheless crisp.

Meanwhile, cook the noodles in line with package commands, then drain.

Add the cooked noodles at once to the soup simply before serving.

Step four: Finish & Serve

Stir in lime juice and taste the broth. Adjust seasoning with extra fish sauce, soy sauce, sugar, or chili in your preference.

Ladle the soup into bowls, ensuring each serving has noodles, chicken, and vegetables.

Garnish with sparkling cilantro, green onions, Thai basil, and optionally available toppings like bean sprouts or chopped peanuts.

Tips & Variations

Spice Level: Adjust chili and chili paste in keeping with your taste. Removing seeds reduces warmness.

Vegetarian Option: Replace fowl with corporation tofu or greater greens and use vegetable broth.

Noodles: Rice noodles deliver a traditional texture, but egg noodles or spiralized zucchini paintings well for one of a kind textures.

Make Ahead: Prepare the broth and aromatics ahead of time, shop inside the fridge, and add fresh chook, greens, and noodles while geared up to serve.

Extra Flavor: Add a splash of soy sauce or a teaspoon of Thai pink curry paste for deeper taste.

Serving Suggestions

Serve with lime wedges for extra tang.

 Pair with mild appetizers like spring rolls or a easy green salad.

Ideal for meal prep: keep the broth one at a time from noodles to save you sogginess.

This recipe creates a balanced Thai-fashion bird noodle soup with a aromatic, barely highly spiced broth, tender hen, crisp veggies, and flawlessly cooked noodles. The lime juice and sparkling herbs deliver it that classic Thai brightness, even as the non-compulsory coconut milk provides creamy richness.